Thick‐cut potato rounds roast in butter, vegetable stock, and Fjord Fire.

Melting potatoes rely on a potato that browns quickly yet stays creamy; any medium-starch or “all-purpose” yellow variety works: think Charlotte, Nicola, Dutch Cream, Desiree or gold/red potatoes commonly sold in supermarkets worldwide. They hold their shape better than high-starch Russets, which can dry out, yet roast crisper than very waxy salad potatoes. 

Fjord Fire folds smoky chili warmth and a hint of cocoa into the butter glaze, while chopped parsley supplies bright, clean lift and a splash of colour.

pre-heat to 220 °C and position a rack in the upper third.

peel, then cut into 4 cm-thick cylinders. Rinse briefly and dry thoroughly; this encourages a deep crust

Whisk melted butter, olive oil and a tsp Fjord Fire. Toss potatoes to coat, add a pinch of salt, and arrange cut-side down in a heavy roasting pan. Roast 15 min until deeply golden.

Flip each round, pour in hot stock, add garlic, then sprinkle the remaining ½ tsp Fjord Fire over the tops. Roast a further 15–18 min until the centres are knife-tender and the liquid has reduced to a glossy emulsion.

Tips

Choose a pan that fits the potatoes snugly in one layer ; too much free space slows evaporation.

Add the stock only after the first sear , when the cut faces have browned; at that point they repel excess liquid and keep their crust.

Spoon the pan sauce over the oven roasted potatoes, scatter parsley, and serve immediately with an extra pinch of Fjord Fire for aroma

Enjoy these potatoes alongside roasted fish, venison, or a simple green salad. They deliver crisp edges, velvety centres, and a lingering ember warmth on any table.